1. Space, shape and design This area of study covers the geometric properties of lines and curves, shapes and solids and their graphical and diagrammatic representations. Consideration of scale, and labelling and drawing conventions enables students to interpret domestic, industrial and commercial plans and diagrams. This area of study will include:
Skill
Demonstrated by
Ticked
properties of two-dimensional shapes, including angles and symmetry;
enlargement and reduction of diagrams and models;
two-dimensional scaled plans and diagrams, and plans of three-dimensional objects, including nets and perspective diagrams;
diagrams which incorporate scale and labelling conventions of relevant dimensions;
plans, models and diagrams and how accurately they depict the object represented.
2. Patterns and number This area of study covers basic number operations and the representation of patterns in number in different forms. Consideration of approximation strategies and standard calculations enable students to obtain estimates and exact values in a variety of common contexts. This area of study will include:
Skill
Demonstrated by
Ticked
practical problems requiring basic number operations;
place value in decimal fractions and related metric measures;
decimals and common vulgar fractions and their use in practical contexts;
practical problems containing decimal fractions, fractions and percentages, particularly in making decisions about money and time in familiar situations;
simple rates in practical contexts such as average speed for a journey, wages for hours worked;
application of approximation strategies to achieve, for example, estimates of materials to be ordered, travelling time, conversions between units;
the application of formulas to obtain required information in specific contexts (such as the cost of a taxi fare or the capacity of a swimming pool);
the use of simple symbolic expressions to represent patterns in number and formulas related to practical applications.
3. Handling data This area of study covers the collection, presentation and basic analysis of data. Consideration of different forms of data representation enables students to create appropriate and effective data summaries and critically interpret common media presentations. This area of study will include:
Skill
Demonstrated by
Ticked
the common features, conventions and basic terminology used when interpreting and preparing information in graphical or tabular form;
interpretation and use of graphs, graphics and tables, including flow charts, timetables, maps and plans; eg, to: – follow the sequence of operations in a production flow chart; – plan a travel or delivery route; – plan a travel itinerary; – arrange furniture/equipment/stores in accordance with a floor plan;
common methods of presenting data, eg: – simple frequency tables; – simple graphs, for example bar and line graphs and pie graphs;
use and interpretation of average (mean, median and mode) and range of a set of data in practical situations and in the media;
use technology such as calculators, graphics calculators, computer packages to the display of data in various forms such as bar graphs, line graphs and pie graphs.
4. Measurement This area of study covers the use of the metric system in familiar and everyday measurement activities. Consideration of conventions and practices for degree of accuracy and the use of appropriate units enable students to make measurements relevant to a variety of common contexts. This area of study will include:
Skill
Demonstrated by
Ticked
measurement and the metric system;
reading, recording and analysing digital and analog instrument scales;
workplace problems involving metric measurement with consideration of required accuracy and tolerances, rounding and approximation strategies;
measurement applications, including: – using counting and estimating strategies to determine the amount of items/parts/products purchased or produced; – quantity calculations and estimations of required materials from plans and specifications; for example, determination of amount of carpet from a plan; – providing estimates of time for task completion; – measuring and estimating required quantities for specific activities, including cases where original quantities are increased or decreased; for example, determine ingredients for a meal for six people from a recipe for four people.
This area of study covers the geometric properties of lines and curves, shapes and solids and their graphical and diagrammatic representations. Consideration of scale, and labelling and drawing conventions enables students to interpret domestic, industrial and commercial plans and diagrams.
This area of study will include:
2. Patterns and number
This area of study covers basic number operations and the representation of patterns in number in different forms. Consideration of approximation strategies and standard calculations enable students to obtain estimates and exact values in a variety of common contexts.
This area of study will include:
3. Handling data
This area of study covers the collection, presentation and basic analysis of data. Consideration of different forms of data representation enables students to create appropriate and effective data summaries and critically interpret common media presentations.
This area of study will include:
– follow the sequence of operations in a production flow chart;
– plan a travel or delivery route;
– plan a travel itinerary;
– arrange furniture/equipment/stores in accordance with a floor plan;
– simple frequency tables;
– simple graphs, for example bar and line graphs and pie graphs;
4. Measurement
This area of study covers the use of the metric system in familiar and everyday measurement activities. Consideration of conventions and practices for degree of accuracy and the use of appropriate units enable students to make measurements relevant to a variety of common contexts.
This area of study will include:
– using counting and estimating strategies to determine the amount of items/parts/products purchased or produced;
– quantity calculations and estimations of required materials from plans and specifications; for example, determination of amount of carpet from a plan;
– providing estimates of time for task completion;
– measuring and estimating required quantities for specific activities, including cases where original quantities are increased or decreased; for example, determine ingredients for a meal for six people from a recipe for four people.